Honey Mustard Chicken And Carrots Recipes

HONEY MUSTARD CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
• Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
• Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HONEY-MUSTARD CHICKEN WITH GLAZED BABY CARROTS

Steps:

• Preheat oven to 350-375°.
• Marinate the chicken breast in homemade or prepare Italian dressing for at least 30 min to an hour.
• Coat both sides of chicken with salt and pepper, honey and mustard.
• Wrap in foil, poking a few holes with a fork on the top to allow steam to escape.
• Coat carrots in honey.
• Sprinkle with brown sugar, salt, and pepper. Toss to evenly coat.
• Wrap securely in foil, poking holes to allow steam to escape.
• Bake both chicken and carrots packets, side-by-side for 45 minutes, ovens vary. Note: Slice thickest part of chicken, and if juices run clear, it's done.

HONEY-MUSTARD CHICKEN AND CARROTS

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in hot oil 5 to 8 minutes or until chicken is browned on both sides.
• Add apple juice; reduce heat to medium. Cover and cook 5 minutes. Add carrots; cover and cook 5 to 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and carrots are crisp-tender.
• Remove chicken and carrots from skillet with slotted spoon; cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots. Sprinkle with peanuts.

CARROTS IN HONEY MUSTARD SAUCE

Steps:

• Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
• Drain unless you have reduced all the water.
• Place butter, dark brown sugar, mustard and honey in heavy saucepan.
• Cook over low heat, stirring constantly until thick and syrupy.
• Add cooked carrots and toss to coat them with sauce.
• Season to taste (use white pepper instead of black).
• Serve hot, sprinkled generously with the chopped parsley.

EASY HONEY MUSTARD CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through.